Oyakodon (Chicken and Egg Rice Bowl)

Chicken thigh and onion simmered in sweet-savory dashi, topped with softly set egg over steaming rice.

35 min 2 servings Medium japanese

Ingredients

• 200 g Japanese short-grain rice
• 300 ml water for rice
• 300 g boneless chicken thighs
• 1 pcs onion
• 200 ml water for broth
• 1 tsp dashi powder
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 4 pcs eggs
• 2 pcs green onions

Steps

1. Put 200 g of rice in a bowl and cover it with cold water.
2. Swirl the rice with your hand, then pour off the cloudy water.
3. Repeat rinsing 3 times until the water is almost clear.
4. Put the rice and 300 ml of water in a pot and bring to a boil.
5. Cover the pot and lower the heat to the lowest setting.
6. Cook the rice for 12 minutes without lifting the lid.
7. Turn off the heat.
8. Let the rice steam, covered, for 10 minutes.
9. Cut 300 g of chicken thighs into bite-size pieces.
10. Slice 1 onion into thin half-moons.
11. Mix 200 ml of water, 1 tsp of dashi powder, 3 tbsp of soy sauce, 2 tbsp of mirin and 1 tbsp of sugar in a wide pan.
12. Bring the sauce to a boil over medium heat.
13. Add the onion and cook for 3 minutes until soft.
14. Add the chicken to the pan in a single layer.
15. Simmer for 6 minutes until the chicken is cooked through.
16. Beat 4 eggs lightly in a bowl, leaving some white streaks.
17. Pour two thirds of the egg over the chicken and cover the pan for 1 minute.
18. Pour the remaining egg over the top.
19. Turn off the heat right away.
20. Divide the rice between 2 bowls.
21. Slide half of the chicken and egg onto each bowl of rice.
22. Slice 2 green onions thinly and sprinkle them on top.